Description
This recipe for shrimp macaroni and cheese combines the creaminess of traditional mac and cheese with all the flavors that complement shrimp: dill, Dijon, and lemon!
Ingredients
- 1 pound Cavatappi (corkscrew) Pasta
- 4 cups Whole Milk
- 4 Tablespoons Unsalted Butter
- ¼ cups All-purpose Flour
- 2 teaspoons Dijon Mustard
- ¾ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 8 ounces, weight Havarti With Dill Cheese, Grated
- 4 ounces, weight Extra Sharp White Cheddar Cheese, Grated
- 1 Tablespoon Extra Virgin Olive Oil
- 5-½ pounds 21-25 Count Shrimp, Peeled And Deveined
- ½ whole Lemon, Juiced
Preparation
Preheat oven to 350ºF. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.
Cook pasta in salted water until just under al dente. Drain.
Heat milk in a glass measuring cup in the microwave for 2 minutes. Melt butter in a nonstick pot over medium heat. Add flour, whisk until combined, and cook for 1 minute. Whisk milk in slowly. Let mixture cook, stirring frequently, until thickened. Add mustard, salt, and pepper and stir to combine.
Off heat, add cheeses one handful at a time and stir until completely melted. Add in the cooked pasta and stir to coat noodles with cheese sauce. Pour mac and cheese into prepared baking dish.
Bake for 25–30 minutes, until pasta is bubbling and top begins to brown.
While the mac and cheese bakes, heat olive oil in a large nonstick skillet over medium high heat. Season shrimp with salt and pepper. Add shrimp to pan and cook for 2–3 minutes each side. Squeeze in lemon juice to deglaze the pan. Stir and remove pan from heat.
When mac and cheese is done, top with sautéed shrimp. Serve and enjoy!
